This is wonderful to eat by itself; however, should any remain it can be used in a multitude of ways. It is fantastic when added to yoghurt, piled on top of fruit toast, filling a sponge cake and in a tart.
Place the passionfruit pulp (seeds and all), butter, sugar, lemon juice and zest in a medium saucepan. Warm over a medium heat and until butter is melted and sugar dissolved.
In a separate bowl medium sized bowl, combine eggs and egg yolks with a whisk. Gradually add the passionfruit mixture to the egg mixture, whisking continuously. Return curd mixture to pan and cook, stirring, over low heat, for 7-8 minutes or until thickened and mixture coats the back of a wooden spoon.
Allow to cool and before storing in the fridge in sterilised jars. Will keep for up to a month.
Original recipe sourced from the Family Archives.